1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cacao and salt in heavy 4-quart saucepan stir in milk. Prepare over medium heat, stirring constantly, until mixture involves full moving boil. Boil, without stirring, until mixture reaches 234F on chocolate thermometer or until little bit of mixture dropped into cold water, forms a gentle ball which flattens when taken off water. (Bulb of chocolate thermometer shouldn't rest below of saucepan.)
3. Remove from heat. Add butter and vanilla. Don't STIR. Awesome at 70 degrees to 110F (lukewarm). Beat with wooden spoon until fudge thickens and merely starts to lose a number of its gloss (about 7 minutes). Rapidly spread in prepared pan awesome completely. Reduce squares. Store in tightly covered container at 70 degrees. About 64 pieces or 1-3/4 pounds.
NOTE: For the best results, don't double this recipe. This is among our most requested recipes, but additionally our hardest. The directions should be adopted exactly. Beat not enough and also the fudge is simply too soft. Beat too lengthy also it becomes hard and sugary.
VARIATIONS:
NUTTY Wealthy Cacao FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread rapidly in prepared pan.
MARSHMALLOW-NUT Cacao FUDGE: Increase cacao to threeOr4 cup. Prepare fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. Don't STIR. Awesome to 110F (lukewarm). Beat 8 minutes stir in
1 cup chopped nuts. Pour into prepared pan. (Fudge doesn't set until put into pan.)
Thin Air DIRECTIONS:
-- Increase milk to at least one-2/3 cups
-- Use soft ball cold water test for doneness OR Make sure read thermometer in boiling water, take away
difference from 212F. Then take away time from 234F. This is actually the soft ball temperature for
